Buffalo Chicken Tenders (recipe swap)

    I couldn’t wait for this week’s recipe swap because it was an appetizer or tailgating recipe.  We watch football at our house every Sunday and we always like to have something to snack on.  I like to watch the Steelers while my husband enjoys the Ravens.  The recipe I received was for Buffalo Chicken Fries.

    The first thing you might notice is that I changed the title of the recipe.  Why?  Because in high school we had these nasty, flimsy, breaded chicken pieces called chicken fries that I couldn’t stand.  Not only that, but Burger King then had the same nasty chicken fries.  These chicken tenders are not like those at all, so I refuse to call them that.  Therefore, they are buffalo chicken tenders.

     This was a recipe similar to one I use often.  The main difference was the use of honey in the recipe.  I wasn’t sure it would do much to the flavor, but I really liked the subtle sweetness of the honey and actually thought it made the tenders slightly less spicy.  Whatever the case, my husband and I gobbled these up.  Frank had his on top of a salad and I ate mine dipped in ranch.  These are easy to make and perfect for game time. 

Buffalo Chicken Tenders (adapted from DeLish!)
1/2 c. Frank’s Red Hot Sauce
2 T. butter, melted
1 T. honey

1 t. garlic powder

1 pound boneless, skinless, chicken breast tenders
1/3 c. flour
1 t. salt
1 t. pepper
3 T. olive oil

1.  In a large bowl that has a lid, whisk together hot sauce, butter, honey, and garlic powder.  Set aside.

2.  In a shallow dish combine the flour, salt, and pepper. 

3.  In a large skillet, heat the olive oil over medium high heat.  Dredge the chicken breast tenders through the flour mixture and into the pan.  Saute for 5 minutes on each side or until they are golden brown.  Remove them from pan and place in the hot sauce mixture.  Put the lid on and shake until the chicken tenders are covered in the sauce.

4.  Serve with ranch or blue cheese, or place over top of a salad.

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